- 1 ½ cups red onion, peeled, 1/3 ” dice
- 1 2 cup organic cane sugar
- 1/4 teaspoon sea salt, such as Himalayan
- 5 tablespoons blackberry puree*, need 1/2 cup blackberries
- 2 tablespoons fresh lime juice
- ½ teaspoon green hot pepper, minced, such as padron peppers or jalepeno (or more to taste)
- ½ cup fresh purple plums, 1/3″ dice such as Satsuma (bright colored interior)
- ⅓ cup tomatoes, 1/3 ” dice such as Indigo Rose (blush & purple toned)
- ¼ cup fresh figs, 1/3″ dice (about 2 large)
- ¼ cup fresh blackberries, cut in half optional
In a one quart heavy pot, add the onions and sugar and bring to a simmer, stirring. Reduce heat to medium, and cook for about 15 minutes until
syrupy. At the end, the mixture will become very sticky, then caramelize (sugar turns a light golden color).
Add the salt, puree, lime juice, hot peppers and purple plums. Stir well and cook over low heat just 2 minutes to blend the flavors.
Take off the heat and cool. Fold in the tomatoes and figs. Add some filtered water if too thick, 1 T. at a time. Place in a glass airtight container and refrigerate.
When ready to serve, fold in the blackberries and some fresh herbs of your choice.
Use within 2 – 3 days.
* Blackberry puree: Heat 1/2 cup of blackberries (stovetop or microwave) until just softened, and mash with a fork.
Pass through a strainer over a small bowl. Press on, then discard the seeds. Make about 5 T. of puree.
Servings: 2 cups
Great served over grilled fish. I like to baste the seasoned fish with butter, add to a large serving plate when done, and pour some
good Brandy over. Top with the tasty purple salsa and serve.
Pairs well with cheeses and poultry.